Search results

For what it's worth (I'm quite a rookie, having brewed a grand total of three batches so far), I had the exact same ideas after tasting the unfermented wort (and even the uncarbonated beer): it felt that it was overly harsh, almost astringent. Same thing a week or so after bottling. Give it an...

I posted on a few threads with the same kind issue: a kind of harsh bitterness that was puzzling me. My second batch (an IPA) had that post-boil, after fermentation, and the first few I tried. I was trying hard to figure out the reason (water chemistry? Slow cooling process?). It's been bottled...

Now that I think of it, I may brew a lightly hopped beer next time, and see if that taste is still there. It's more an "up-front" harshness, taking you by surprise at the upper back of the mouth, a bit up the nose, that doesn't last very long.

OK, so I tried batch no 2 yesterday; the "harshness" is no longer there, really, but the bitterness is quite present (the hop aroma not strong enough; I didn't dry hop enough for an IPA). Soooo, I think I'm overshooting my IBUs because of the full boils + slow cooling process. At least that's my...

I usually leave it on the yeast cake for 3 weeks. I just Campden tablets for chlorine (my city uses liquid chlorine, bit chloramines). But the dosage is a bit iffy (I brew small batches for now, about 2 gallons, and since one tablet is for 20 gallons, I try to use "half of a quarter" of the...

I do a full boil, BIAB style. Also, that "good taste" pre-boil was right before the boiling point (before first hop addition), when I took a preboil gravity reading (with refractometer, to get an idea of my efficiency). No astringency whatsoever at point in time. And I have to say : I can't...

Yeah, the fact that it's not there pre-boil makes me thing that it's probably related to water chemistry, rather than tannins. I've read somewhere that very high sulfates may yield some astringency. The thing is: if my city's water report is to be believed, even with the additions I made, it...

Would you say it's kind of a weird "harshness", different from bitterness? I brewed 3 batches so far (all BIAB, all-grain; no extract), and I had that weird flavor on the first two (the third is fermenting right now, but I detected the same harshness in the unfermented wort). That last time, I...

Here's the answer I got from White Labs : "Hi, It will be fine to use half and keep the other refrigerated. Thanks! White Labs, Inc. Sales/Customer Service 888-593-2785" So, I guess that means that there wouldn't be a problem in having a 1L container and use the equivalent of a...

I'm curious to see what White Labs will say about storing an opened vial, but that's what I'm wondering about: how do you plan on measuring the right amount? A sanitized syringe? And how will you keep the 1L container? In the fridge? I'm just curious, as I do find that 5$ a vial (I'm in Canada...

I emailed White Labs; I'll share the answer here. Thanks!

Where did you find it in bulk? Also, I have a quick question: I'll be doing my first batch with Clarity Ferm soon, in the hope that my celiac girlfriend will be able to enjoy my home brew. Since I brew 2 gallon batches, do you think I can use, say, half the the vial, and keep the rest...

Yes, it was my last hydrometer sample before bottling. Didn't taste "bad", just "harsh" (for lack of a better word!). Now it's the "waiting game" to see if it tastes better in, what, 2 weeks from now? Probably 4 weeks would be even better. I targeted 2.5 volumes for carbonation (did a priming...

Hi, I'd like to get your input on a few things. I did my first brew day on December 9. I bottled it last Tuesday (13 days in primary). I did a small batch (2 gallon) BIAB. It was a fairly simple American Pale Ale (95% 2-row, 5% Crystal 40). Cascade addition at 60, 15 and 0 (total around 1...

Yeah, I know about that... I'm planning on buying a 3-gallon vessel soon (and upping my batches to 2.5 gallon approx).

Hi, This is my first post on this forum! I brewed my very first beer 9 days ago. I did a small BIAB batch (under 2 gallons). It's American Pale Ale, somewhat hoppy. I think my sanitation was not bad, although it could have been better. Anyway, after 8 days in the fermenter, this is what...